Farmers strata with kale and tomatoes
A delicious main course, Farmer's Strata with Kale and Tomatoes is perfect for gluten-free, lacto-ovo vegetarian, primal, and ketogenic diets. It provides 31% of daily vitamins and minerals needs, packed with 17g of protein and 13g of fat per serving. Best made during the holiday season or a weekend brunch. Similar to Farmer's Strata recipe variations.
Ingredients
coconut oil
1 tsp
free range eggs
8
feta cheese
37.5 g
cilantro
3 Tbsps
fresh parsley
3 Tbsps
garlic
2 cloves
green onions
2
kale
6 large leaves
mushroom
96 ml
black pepper
0.12 tsps
roma tomatoes
4
salt
2 Tbsps
Method
- Preheat oven to 325 degrees F.Beat eggs, salt, and pepper, in a medium bowl. Set aside.
- Heat oil in a 10" oven safe skillet over medium heat.
- Add mushrooms, green onions, and sliced kale stems to skillet.
- Saute for 4 minutes.
- Add garlic and herbs.
- Saute for an additional 2 minutes. Herbs will be wilted and the mushrooms are starting to brown.Handful of fresh parsley, chopped (about 3 Tablespoons)
- Add layer of kale to mixture. Do not mix in, just lay on top of mushroom and herb mixture.
- Add a layer of tomatoes over kale and sprinkle crumbled feta over tomatoes.Evenly pour eggs over tomatoes and feta. Cook for 5 minutes over medium heat.As eggs are cooking, lift edges of strata with a spatula allowing eggs in fill in the gaps.Once bottom of strata begins to brown, transfer to the oven. Cook for 20 minutes, or until eggs are set.
- Remove from pan and cut into wedges.
- Remove from oven and take strata out of pan with a large spatula. Slice into wedges and serve.
Nutrition:
Carbs
9 g
Fat
12 g
Protein
17 g
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